Crustless Crab Quiche

Make the lightest and fluffiest crustless crab quiche in your Instant Pot, Pressure Cooker, or oven with crab meat, half and half and cheese, plus a few tasty spices. This one is perfect for any meal—or just a snack.

What You'll Need

– Eggs – Half and Half – Kosher Salt – Ground Black Pepper – Smoked Paprika – Herbes de Provence – Shredded Parmesan or Swiss Cheese – Chopped Green Scallions – Imitation Crab Meat – Real Crab Meat

How to Make Crustless Crab Quiche

1. Beat together eggs and half-and-half with a whisk.  2. Add salt, pepper, sweet smoked paprika, Herbes de Provence, and shredded cheese, and stir with a fork to mix. 3. Stir in green onions. 4. Add in EITHER the imitation crab meat OR the real crab meat OR some combination of crab meat and chopped raw shrimp. You only want 2 cups of seafood.

How to Make Crustless Crab Quiche

5. Lay out a sheet of aluminum foil that is cut bigger than the pan you intend to use. Place the spring form pan on this sheet and crimp the sheet about the bottom 6. Pour in the egg mixture into your spring form pan. Cover loosely with foil. 7. Into the inner pot of your Instant Pot or pressure cooker, place 2 cups of water. Place a steamer rack in the pot.

How to Make Crustless Crab Quiche

8. Place the covered spring form pan on the trivet. 9. Cook at high pressure for 40 minutes. Let the pot sit undisturbed for 10 minutes. 10. Very carefully take out the hot silicone pan. Using a knife, loosen the edges of the quiche from the pan. Remove the outer ring, and serve your delicious crab quiche either hot or at room temperature.

For whole recipe and other nutritional information, click the link below!